文献类型：期刊文献

英文题名：Effects of length and unsaturation of the alkyl chain on the hydrophobic binding of curcumin with Tween micelles

作者：Wang, Xiaoyong[1];Gao, Ye[1]

机构：[1]East China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China

年份：2018

卷号：246

起止页码：242

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20174704415715);WOS:【SCI-EXPANDED(收录号:WOS:000419102000030)】；

基金：This work is supported by the National Natural Science Foundation of China (Grant 21573071) and the Fundamental Research Funds for the Central Universities (Grant WK1213003).

语种：英文

外文关键词：Tween; Curcumin; Double bond; Hydrophobic interaction; Fluorescence

摘要：This work studies the effects of length and unsaturation of alkyl chain on the hydrophobic binding of curcumin with Tween 20, 60 and 80 micelles. While Tween 20 and 60 possess 12 and 18 saturated carbons, respectively, in their alkyl chains, the alkyl chain of Tween 80, with one double bond, has the same length as Tween 60. Tween 60 micelles are superior to Tween 20 and 80 micelles for improving curcumin stability. The fluorescence measurement suggests that Tween 60 micelles provide curcumin with the most hydrophobic microenvironment, owing to the long and saturated alkyl chain of Tween 60. The pK(a1) and binding constants of curcumin have the same order of Tween 60 > Tween 20 > Tween 80. These results show that the length increase, and unsaturation, of the alkyl chain of Tween surfactants have opposite effects on the hydrophobic binding of curcumin with Tween micelles.